Ingredients
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2 tablespoons milk
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1/4 cup dry breadcrumbs
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1 tablespoon onion flakes
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1 teaspoon prepared mustard
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3/4 teaspoon salt
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1/8 teaspoon black pepper
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1 lb ground pork
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2 tablespoons shortening
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2 tablespoons all-purpose flour
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1 1/3 cups water, divided
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1 egg, beaten
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1 cup shredded peeled raw potato
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1 chicken bouillon cube
Instructions
- Mix egg, milk, bread crumbs, potato, onion, mustard, salt, and pepper together.
- Add pork; mix well.
- Make into 24 meatballs.
- Heat shortening in skillet, add meatballs and brown.
- Drain fat and remove meatballs from pan.
- Dissolve bouillon cube in 1 cup of boiling water, return meatballs to pan.
- Cover and cook on low for 20 minutes, turning occasionally.
- Remove meatballs from pan again; reserve drippings.
- Mix flour with 1/3 cup of water; stir into drippings.
- Cook until thickened.
- Serve with meatballs.